The summer is over, leaves are starting to fall, padding my feet they crush beneath my boots. But the blackberry bush is still holding on to its last days of warmth, surprising me with its final showy burst of generosity.
I picked what I think will be the last of the blackberries just now. The birds knew to save me some, because they, like me, will miss my sunny California summer.
Tasty refreshing morsels, exploding on your palate with #puresunshine. An unassuming secret weapon of happiness, a superfood. Loaded with antioxidants, vitamins, minerals, and fiber, blackberries are also low in sugar.
Even in my sweater and boots, sipping on a pumpkin spice latte and looking #quintessentiallyfall, I have one little taste and once again I'm #hookedonsummer. I can't help making a snack. When your conscience keeps you cooking healthy, you make #chiaseedpudding.
Blackberry Chia Almond Pudding
1/2 cup unsweetened almond milk (or your favorite milk)
2 tbsp. chia seeds
1/2 tsp agave nectar for sweetener
1/4 tsp vanilla extract
1/2 cup blackberries
1. Mix almond milk and chia seeds together. Let stand for 30 minutes until chia seeds fluff up.
2. Mix in sweetener and extract.
3. top with fresh berries and enjoy!
I still have some extra berries. Now it's time to make a blackberry basil spritzer. The end of summer marks the end of my basil plant, too. Time to harvest! #holdingontosummer
Blackberry Basil Spa Water
Mix 1 gallon of water (or carbonated water) with
2 sliced Meyer lemons,
1/2 cup fresh washed basil leaves, and
2 cups blackberries
Let this sit in a pitcher in the fridge for 4 hours, or overnight.
Enjoy a fresh flavored water the next day. #hellosunshine
Keep your dreams of summer alive. Go for a brisk walk or jog, return home to a refreshing chia pudding snack, and sip on a little of this magic. You don't have to thank me. Just invite me over.